Use
Settings
Cooking process | Settings* |
Melting butter | 1 - 2 |
Dissolving gelatine |
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| 3 |
Warming small quantities of food/liquid |
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Keeping warm food which sticks easily |
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Cooking rice |
|
Defrosting frozen vegetables |
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|
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Warming liquid and | 4 |
Thickening sauces, e.g. Hollandaise |
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Making porridge |
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Preparing omelettes, lightly fried eggs |
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Steaming fruit |
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Defrosting deep frozen food | 5 |
Steaming vegetables, fish |
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Cooking broths, pulse soups |
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Bringing large quantities of food to the boil | 6 |
Cooking dumplings |
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|
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Gentle braising (without overheating the fat) of meat, fish, | 7 |
vegetables, fried eggs |
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Frying pancakes etc. | 8 |
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Boiling large quantities of water | 9 |
Bringing to the boil |
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*These settings, which envisage approx. 4 servings, should only be taken as a guide. With deep pans, large quantities or when cooking without the lid, a higher setting is required. For smaller quantities, select a lower setting.
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